Vegan Refried Pinto Beans

    20 minutes

    This recipe is a quick and easy way to make your own refried beans for any Mexican dish! These taste great in tortillas with avocado, cheese, lettuce, salsa and sour cream.

    20 people made this

    Serves: 6 

    • 1 tablespoon olive oil
    • 1 small brown onion, diced
    • 400g can pinto beans, drained
    • 1/4 cup tomato purée
    • chilli powder to taste
    • 225ml vegetable stock

    Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Heat oil in a medium frying pan over medium heat. Cook onions, stirring, until tender. Stir in beans, tomato purée, chilli powder and vegetable stock. Cook for 10 minutes or until the stock has reduced. Mash with a potato masher.

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    Reviews in English (20)


    Too much tomato puree and vegetable stock. Next I would cut back on the stock and puree and use diced jalapenos to taste.  -  13 May 2013


    Too runny. . .but, you might be able to add sour cream and make a good bean dip. Thanks, Nannie  -  29 Sep 2008


    I agree that you don't need nearly as much tomato paste nor stock. The flavour wasn't too bad, but I think I'll just stick to the canned stuff.  -  29 Sep 2008